Agliata Per Pasta
Submitted by chasbo
Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minSoak stale bread in warm stock until soft, squeeze out excess moisture, then process with toasted walnuts, fresh parsley, chopped garlic, salt, and pepper.
Drizzle in olive oil slowly while the machine runs until you’ve got a thick, chunky paste.
Toss with hot pasta for a rustic Italian sauce that’s all about texture: creamy from the bread-thickened base, crunchy from the walnuts, bright from the parsley.
Serves four with authentic Ligurian flavor and zero cooking required.
Pro Tips
- Toast walnuts first to deepen their flavor and remove any bitterness
- Squeeze bread well after soaking to prevent paste from becoming too wet
- Add olive oil very slowly in a stream for proper emulsification into thick sauce
Ingredients
Directions
Soak the bread in the stock and then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt and pepper in a food processor.
Process, adding the olive oil in a very slow stream until you have a thick paste.
Toss with your favourite pasta.
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